Grace Kelly

Grace also has seven years of experience as a journalist and reporter in both digital and print media. Food-wise, she’s done stints as a prep and line cook in local restaurants.

When she’s not working, you can find her at her local library checking out way too many cookbooks, researching (and eating) Portuguese-American food, boxing, or identifying plants (usually invasive weeds) in her neighborhood. 

Desert Island Food

My mom’s chicken and dumpling soup, which features slick-style dumplings—basically pie dough cut into squares and added to the soup at the last minute. Growing up my siblings and I would beg my mom to double up on the dumplings and then promptly take them all for ourselves (I still double the amount of dumplings when I make it; old habits die hard). Another habit: always, always add a few dashes of Tabasco before serving.

Favorite Purchase

It’s a three-way tie between my magnetic knife rack, Dutch oven, and Soto Windmaster backpacking stove. The magnetic knife rack saved my knives (and fingers!) from the jumbled mess that are my kitchen drawers. The dutch oven is a kitchen workhorse that I use near-daily. And the backpacking stove weighs a mere 3.1 ounces, boils water in just a smidge over two minutes, and makes quick work of cooking whilst battling mosquitos and all manner of elements, including wind.

Grace graduated from the University of Pittsburgh with a BA in art history, minor in Spanish, and certificate in Latin American studies.